This Traditional Caramel Custard, known as Flan a la Antigua, is a timeless Mexican dessert that relies on simple, high-quality ingredients to create an incredibly smooth and creamy texture. Unlike modern versions that might use condensed milk, this old-fashioned recipe reduces fresh milk with cinnamon or vanilla to concentrate the flavor, resulting in a delicate custard that is rich without being heavy. The key to success lies in the careful preparation of the caramel and the gentle cooking of the custard in a water bath. It is the perfect way to end a festive meal, offering a sophisticated yet comforting treat. Serve it chilled to allow the flavors to meld and the texture to set perfectly.
Traditional Caramel Custard – Flan A La Antigua
Description
This Traditional Caramel Custard, known as Flan a la Antigua, is a timeless Mexican dessert that relies on simple, high-quality ingredients to create an incredibly smooth and creamy texture. Unlike modern versions that might use condensed milk, this old-fashioned recipe reduces fresh milk with cinnamon or vanilla to concentrate the flavor, resulting in a delicate custard that is rich without being heavy. The key to success lies in the careful preparation of the caramel and the gentle cooking of the custard in a water bath. It is the perfect way to end a festive meal, offering a sophisticated yet comforting treat. Serve it chilled to allow the flavors to meld and the texture to set perfectly.Ingredients
Directions
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Preheat the oven to 325°F (165°C) and place a rack on the lowest level.
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To make the caramel, place the 3/4 cup of sugar in a small, heavy-bottomed frying pan or saucepan over low heat.
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Heat the sugar without stirring, shaking the pan gently occasionally, until it begins to melt and dissolve.
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Increase the heat slightly and let the sugar bubble and turn a deep amber color. Watch closely to prevent burning.
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Pour the hot caramel into the bottom of your flan mold. Quickly tilt and rotate the mold to coat the bottom and about 2 inches up the sides.
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If the caramel thickens before coating, gently warm the mold over low heat or in a pan of hot water to loosen it, then continue tilting to coat. Set aside to harden.
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In a saucepan, combine the milk, 1/2 cup sugar, salt, and optional lemon/orange rind or vanilla/cinnamon.
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Bring the mixture slowly to a boil, stirring occasionally to dissolve the sugar.
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Reduce the heat and simmer gently, skimming off any foam, until the milk has reduced by about 2/3 cup. This concentrates the flavor.
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Remove the milk from heat and discard the rind or spice stick. Allow the milk to cool until tepid.
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In a bowl, beat the whole eggs and egg yolks together until well combined.
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Slowly whisk the tepid milk into the egg mixture.
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Strain the custard mixture through a fine-mesh sieve into the caramel-lined mold to ensure a smooth texture.
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Place the flan mold in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan mold.
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Carefully transfer to the oven and bake for approximately 2 hours.
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Test for doneness by inserting a skewer or cake tester into the center; it should come out clean.
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Remove the flan from the oven but let it sit in the water bath for another 15 minutes to prevent cracking.
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Remove the flan from the water bath and let it cool to room temperature.
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Refrigerate the flan for at least 4 hours, or preferably overnight, before unmolding and serving.
Nutrition Facts
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 4.5g23%
- Cholesterol 210mg70%
- Sodium 15mg1%
- Total Carbohydrate 32.5g11%
- Dietary Fiber 0.0g0%
- Sugars 32.5g
- Protein 7.5g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
